If you are on the hunt for a cozy, comforting dish that’s effortlessly delicious, this Crockpot Baked Beans with Bacon and Brown Sugar Recipe is your new best friend. It combines smoky, savory bacon with the natural sweetness of brown sugar, all melded beautifully inside tender, slow-cooked beans. The magic happens right in your slow cooker, making it perfect for busy days when you want a hearty side dish without much fuss. Whether you’re feeding a crowd or just craving some homey goodness, this recipe is a total knockout that brings rich flavor and simple ingredients together in the best way.
Ingredients You’ll Need
Getting the ingredients for this dish is a breeze, but each item plays a crucial role in building layers of flavor and texture. The beans provide a creamy base, bacon adds that irresistible smoky crunch, while brown sugar and ketchup create the perfect sweet-savory glaze that caramelizes beautifully during the slow cooking process.
- 3 (15-oz) cans white or brown beans: Using a mix like Navy and Pinto beans gives a nice balance of texture and creaminess in every bite.
- 1 onion (diced): Adds a subtle sweetness and depth to the dish as it softens in the slow cooker.
- 1 1/2 cups ketchup: Brings tang and rich tomato flavor that ties all the ingredients together.
- 1/3 cup brown sugar: Sweetens and caramelizes, perfectly offsetting the smoky bacon and savory beans.
- 6 slices bacon (chopped): The star that adds crunch, smokiness, and a hearty umami punch.
How to Make Crockpot Baked Beans with Bacon and Brown Sugar Recipe
Step 1: Combine All Ingredients
Start by grabbing a small slow cooker, ideally around 2.5 quarts, and toss in all your drained beans, diced onion, ketchup, brown sugar, and chopped bacon. This simple mix sets the stage for all the flavors to slowly mingle and develop over the next several hours.
Step 2: Slow Cook to Perfection
Set your slow cooker to LOW and let it work its magic for 6 to 8 hours. This low and slow approach not only thickens the sauce but makes the beans melt-in-your-mouth tender while allowing the bacon’s smokiness to infuse throughout the dish. The aroma filling your kitchen will have your taste buds tingling!
Step 3: Adjust and Serve
Once the beans are thickened and bubbly, give them a taste. If you want it sweeter or tangier, feel free to add more brown sugar or ketchup until it suits your palate perfectly. Stir well and prepare for the ultimate baked beans experience.
How to Serve Crockpot Baked Beans with Bacon and Brown Sugar Recipe
Garnishes
To boost both flavor and presentation, sprinkle some freshly chopped parsley or green onions on top. These fresh green touches brighten the dish and add a subtle herbal note that balances the sweetness and smokiness. A little crack of black pepper on top doesn’t hurt either.
Side Dishes
This recipe pairs beautifully with classic barbecue staples like grilled chicken, ribs, or burgers. The creamy, sweet-savory beans also complement cornbread, coleslaw, or even a crisp garden salad. It’s versatile enough to be the star side or a hearty addition to a potluck spread.
Creative Ways to Present
For a twist, serve your Crockpot Baked Beans with Bacon and Brown Sugar Recipe in hollowed-out baked potatoes or dressed up atop toasted sourdough slices for open-faced sandwiches. You could also spoon these beans over rice or baked sweet potatoes for a comforting vegetarian option by omitting the bacon.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover baked beans to an airtight container and store in the refrigerator. They’ll keep well for up to 4 days, making for quick and tasty reheats later in the week.
Freezing
If you want to keep these beans longer, they freeze wonderfully. Place them in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. They’ll maintain their best quality for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers on the stovetop over low heat, stirring occasionally to prevent sticking. You can also microwave them covered in a microwave-safe dish, stopping to stir every minute until warmed through. Add a splash of water if the sauce has thickened too much.
FAQs
Can I use canned baked beans instead of plain beans?
While you can use canned baked beans, the flavors and texture won’t be quite the same because the sauce on those beans is often sweeter and more processed. Using plain beans with your own sauce lets you control the balance of smoky, sweet, and savory perfectly.
Is it necessary to drain the beans before adding them to the crockpot?
Yes, draining the beans helps control the thickness of the final dish. Excess liquid from cans can make the beans watery. You want that thick, luscious texture that slowly cooked sauces develop.
Can I make this recipe vegetarian?
Absolutely, just omit the bacon and consider adding smoked paprika or liquid smoke to introduce that smoky flavor. You might also add sautéed mushrooms for extra depth.
How sweet should the baked beans be?
The brown sugar adds a gentle sweetness that balances the smoky bacon and tangy ketchup. Feel free to adjust the sugar amount to your taste—some like it sweeter, others prefer it more savory.
What slow cooker size works best for this recipe?
A small to medium slow cooker around 2.5 to 3 quarts works perfectly. It’s important not to crowd the pot so all ingredients cook evenly and the sauce thickens nicely.
Final Thoughts
This Crockpot Baked Beans with Bacon and Brown Sugar Recipe is one of those dishes you’ll find yourself returning to again and again. It’s comfort food at its best—easy to prepare, packed with flavor, and perfect for any occasion where good food and good company come together. Give it a try and watch how quickly it becomes a beloved staple in your family’s recipe box.
Print
Crockpot Baked Beans with Bacon and Brown Sugar Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Slow Cooking
- Cuisine: American
Description
This hearty Crockpot Baked Beans recipe combines tender white and brown beans with smoky bacon and a sweet touch of brown sugar and ketchup. Slow-cooked to perfection, these beans are thick, flavorful, and perfect as a comforting side dish for barbecues, potlucks, or cozy family dinners.
Ingredients
Beans and Vegetables
- 3 (15-oz) cans white or brown beans, drained (2 cans Navy beans and 1 can Pinto beans recommended)
- 1 onion, diced
Sauce
- 1 1/2 cups ketchup (or more to taste)
- 1/3 cup brown sugar (or more to taste)
Meat
- 6 slices bacon, chopped
Instructions
- Combine Ingredients: In a small slow cooker (around 2.5 quarts), add the drained beans, diced onion, chopped bacon, ketchup, and brown sugar. Stir well to evenly distribute all ingredients.
- Slow Cook: Set the slow cooker to the LOW setting and cook the beans for 6 to 8 hours. During this time, the mixture will thicken and become bubbly, allowing the flavors to meld together beautifully.
- Adjust Seasoning: Once cooked, taste the beans and adjust the ketchup and brown sugar according to your preference before serving to ensure the perfect balance of sweetness and tang.
Notes
- For a vegetarian version, omit the bacon and add a smoky seasoning like smoked paprika.
- Use low-sodium ketchup to reduce the sodium content.
- If beans seem too thick during cooking, add a splash of water or broth.
- Great served with grilled meats or on toast as a hearty breakfast option.
- Leftovers can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
